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Looking for a dessert that you can enjoy, even when it’s not your birthday? These Funfetti Sandwich Cookies are loaded with sprinkles (aka funfetti), white chocolate chips, and crushed golden Oreos in every bite. Sandwiched in between is a homemade vanilla American buttercream that is of course funfetti sprinkles. DUH! The balance of flavor and texture creates a cookie sandwich. It is crisp on the edges and chewy in the center. It has the perfect balance of sweetness that will leave you wanting more.
Why You’ll Love this Recipe
Easy to make ahead and No mixer needed
This recipe can be done easily without a mixer (which is always a win in my book!) Also, the dough can be made in advance and baked later. The cookie dough balls can be frozen for up to three months in the freezer. If you are freezing the cookie dough balls for more than one hour, I strongly suggest taking them out and allowing them to sit in room temperature for 30 minutes prior to baking (can sit them out when you start to preheat the oven).
Loaded with FUN mix-ins
You can switch up the mix-ins to feet whatever your tastebuds are craving for the day. Whether you want something more patriotic for the Summer Holidays or more festive for Christmas, this recipe can be adapted to fill your dessert needs with a few easy changes.
Best of TWO desserts in ONE!
We all love cookies and cupcakes, but what if you can’t decide which one you want? This Funfetti White Chocolate Cookie Sandwich can solve that issue. With this recipe you get the best of both worlds by eating a delicious cookie that is stuffed with a smooth funfetti American Buttercream filling.
Tips and Tricks for the perfect cookie sandwich
- Room temperature ingredients: I can’t stress how important it is to have room temperature ingredients. Even though it’s a few ingredients that you need to bring to room temperature, it will make a huge difference in your baking experience. Allowing the brown butter to cool slightly and having a room temperature egg will result in a soft dough that’s easy to mix. The soften butter for the buttercream filling will make mixing to create a smooth consistency a breeze!
- Chilling the dough: You HAVE to chill the dough! This cookie dough is a very soft, buttery, delicious dough. And while that is absolutely fantastic for those eating it, if you don’t chill the dough, it could result in a cookie that spreads too much.
- Cooling the cookies: This might be the hardest part, but I promise you, please please please wait to fill the cookies until they are completely cooled. You can place the cookies in the freezer or fridge for 10-15 minutes to speed up this process. If you try to stuff the cookies with the funfetti buttercream before the cookies have a chance to completely cool, you will have a sloppy (but delicious) not-so-funfetti mess.
Ingredients You’ll Need
- Brown Butter: gives a warm, comforting aroma to the cookie dough.
- White Granulated Sugar
- Light Brown Sugar: strongly suggest using light brown sugar over dark brown sugar due to the higher molasses content in dark brown sugar. If you’re in a pinch, you can use dark brown sugar but it will change the flavor profile of the cookies.
- Egg: make sure the egg is room temperature to allow it to fully incorporate into the brown butter and not turn the mixture into a hard mess.
- Vanilla Extract
- Cake Batter Extract: pairs perfectly with the funfetti sprinkles and white chocolate chips
- All Purpose Flour: measuring out the flour is very important. I suggest weighing out the flour using a digital scale for accuracy.
- Cornstarch: helps in keeping the dough puffy and light in texture (just make sure not to over mix the dough!)
- Baking Powder: allows the cookies to rise.
- Baking Soda: allows the cookies to spread slightly.
- Salt
- Funfetti Sprinkles: BECAUSE THEY ARE FUN!
- Golden Oreos: gives the soft chewy cookie a subtle crunch factor.
- White Chocolate Chips: In my opinion, white chocolate and sprinkles go hand in hand, you can’t have one without the other. If you don’t have white chocolate, you can replace with regular chocolate chips but keep in mind that will change the flavor of the dessert.
- Heavy Whipping Cream
- Powdered Sugar
The Secret to the filling…
What pairs perfectly with these delicious Funfetti Cookies is a FUNFETTI FROSTING! Duh. With just 5 simple ingredients, you get a delicious small batch of funfetti frosting. The key is to use cold heavy whipping cream and thoroughly whip the frosting. Once the frosting is whipped, fold in the funfetti sprinkles until evenly distributed. If you are feeling fancy, you can pipe the frosting with a piping bag, but, if you do this I recommend using a large piping tip (I like Wilton’s 1M star tip and 4B star tip). Alternatively you can simply spread the filling on one half of a cookie with an offset spatula!
Let’s Start Baking!
Funfetti White Chocolate Cookie Sandwich
Ingredients
- 12 tbsp unsalted butter, browned, 170 g
- 1 egg, room temperature
- 1/2 tsp vanilla
- 1 tsp cake batter extract
- 3/4 cup light brown sugar, 150 g
- 1/2 cup white granulated sugar, 50 g
- 11/2 cup all purpose flour, 180 g
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white chocolate chips, 80 g
- 1 cup crushed golden Oreos (7-8 cookies), 75 g
- 1/4 cup funfetti sprinkles 50 g
Funfetti Buttercream Frosting:
- 4 tbsp unsalted butter, room temperature, 56 g
- 1 cup powdered sugar, 120 g
- 1 tbsp heavy whipping cream, 15 ml
- 2 tbsp funfetti sprinkles, 30 g
Instructions
- In a medium saucepan over medium heat, melt 12 tablespoons of unsalted butter. Continue cooking until the butter foams, turns golden brown, and develops a nutty aroma (about 5–7 minutes). Stir constantly to prevent burning. Remove from heat and pour into a heatproof bowl, allow the browned butter to cool for 10–15 minutes.
- In a separate medium size bowl, mix together all the dry ingredients. Set aside.
- In a large mixing bowl, mix the cooled browned butter with white granulated sugar and light brown sugar, mixing until fully incorporated. Add in 1 egg, ½ tsp vanilla extract, and 1 tsp cake batter extract (optional but highly recommended for that cake mix cookie taste), mix until smooth and slightly creamy.
- Add the dry ingredients to the wet mixture, continuing to use a spatula to mix until almost combined (you want a few streaks of flour to still be visible).
- Gently fold in the white chocolate chips, funfetti sprinkles, and crushed golden Oreos to the cookie dough mixture. Do not over mix! Using a large #16 cookie scooper, scoop out 10 large cookie dough balls (roughly 83g each). Place on a baking sheet lined with wax or parchment paper, and chill dough in freezer for 30 minutes.
- Bake at 350 14-16 minutes ("scoot" the cookies while still on hot baking sheet immediately after taking them out of the oven to create a perfect circle, if desired). Let cool on baking sheet 5-10 minutes then transfer to a cooling rack while you make the funfetti filling.
Funfetti American Buttercream Frosting:
- In a small bowl or using a stand mixer, beat the room temperature butter until smooth. Add the powdered sugar, vanilla extract, and heavy whipping cream. Beat on medium – medium high speed until light and fluffy. Incorporate the funfetti sprinkles either mixing by hand or using the mixer.
- Once the cookies are fully cooled, spread or pipe the funfetti frosting on one side of the cookie (for a total of 5 cookies). Gently place another cookie on top and press down to create a sandwich. Chill for at least 15 minutes before serving.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney
